Roasted Sheet Pan Potato Salad
Published May 18, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds baby potatoes, halved if large
- 3tablespoons olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 1bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds
- 1large leek, white and light green parts only, halved lengthwise then cut into ½-inch-thick half-moons
- 1teaspoon sweet paprika
- 4hard-boiled eggs (optional), quartered
- ⅓cup olive oil
- 2tablespoons sherry vinegar
- 1small shallot, minced (about 2 tablespoons)
- 1tablespoon Dijon mustard
- 1teaspoon honey
- 2tablespoons chopped fresh mint leaves (from about ⅓ bunch)
For the Salad
For the Shallot Dressing
Nutritional analysis per serving (4 servings)
499 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 12 grams protein; 932 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.
- Step 2
In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.
- Step 3
While the vegetables are roasting, make the dressing: Combine the olive oil, vinegar, shallot, mustard, honey and mint in a bowl, then whisk to combine.
- Step 4
When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint.
Private Notes
Comments
I wonder why the recipe calls for putting the potatoes in the sheet pan and THEN mixing them up with the oil! MUCH easier and more effective to put the potatoes in a bowl, add the oil, toss to coat evenly and then spread on the sheet pan. And the recipe calls for a bowl in the next step. Surely one can use the same bowl for both.
This was easy and delicious! I followed the recipe as written, except for the fact that I doubled the potatoes because I had a 3# bag of Yukon Golds and a hungry crew to feed (so I also doubled the dressing); I also added a can of chickpeas (rinsed & drained) to the bowl with the asparagus and leeks, because who doesn't love crispy chickpeas? I let it all roast for an extra 10 minutes because we like our roasted asparagus well done. The mint was a welcome flavor addition to the yummy dressing.
It may not be German potato salad, but after 6 years in Berlin, I can attest this is a very German-inspired, hearty but fresh spring dish. New potatoes, asparagus, leeks and mint are German obsessions in the spring. Next time I’ll cut the honey and not use balsamic, made the dressing too thick and sweet.
Fearless substitutions: Brussel sprout for asparagus and onion for the leeks I didn’t have I’ve made this several times as I love it but have yet to add eggs.
I will absolutely make this again. Only change I made was using green beans instead of asparagus. Served it with grilled skirt steak. Huge hit.
This was very good. Everybody liked it. I made as is. I would probably cook the potatoes a little bit longer before I put the veggie mixture on top though because the asparagus did get a little mushy.
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